Low-fat yet incredibly moist, the secret to “healthifying” these bites of honey kissed goodness is applesauce and whole grain flour. 1 mini muffin is only 61 calories!!
Most cornbread recipes that I’ve come across call for absolutely ridiculous amounts of oil. I simply CANNOT add 1/2-1 cup of oil to my batter. This is cornbread after all, not some sort of splurge worthy dessert. And so I began tinkering in the kitchen. In my first batch, I tried replacing some of the oil with plain yogurt and reduced the sugar to only 2 tablespoons of honey. The results were not awesome. They were basically very hard, dry, flavorless little rocks. On my next attempt, I used 2 tablespoons of oil and 1/2 cup unsweetened applesauce. I also upped the honey to 1/4 cup. The result was incredible! The applesauce did a perfect job of providing the oh-so-important moisture that cornbread requires, while the honey created the perfect kiss of sweetness. Straight out of the oven, these are absolutely irrisistable. I served them alongside my simple low-fat beef chili and the combination was perfect! The true test came the next morning. I put the leftovers in an airtight container and sure enough, they were just as moist and delectable as the night before. Success!
A couple notes before we get started.
1) Particularly when baking with lower fat ingredients, it is so important not to overbake!!! Set your timer and when in doubt, remove from the oven a bit early. Because these mini muffins are so much healthier than your average cornbread, if you overbake, they’ll become dry and a bit hard. No thanks! So remember, do NOT overbake!)
2) I am a huge fan of actual corn kernels in my cornbread but if it’s not your thing, feel free to leave out the 1/2 cup of corn.
3) I’ve only made these in mini muffin form, but I’m confident that they would be fabulous as regular sized muffins or baked in a square pan. Just remember that the baking times will increase. If a toothpick can be removed cleanly or with only minimal crumbs, they are done.
I first served these cornbread bites with my simple low-fat beef chili but have since eaten them drizzled with honey with a cup of coffee as well as alongside a couple over easy eggs. Just yum! What’s your favorite way to serve them?
Whole Grain Cornbread Bites
Yield: 24 minutes
Prep Time: 15 minutes
Cook Time: 12 minutes
1/2 cup white whole wheat flour
1/2 cup all purpose flour
3/4 cup yellow corn meal
2 teaspoons baking powder
1 pinch salt
2 tablespoons extra virgin olive oil
1/2 cup unsweetened applesauce
1 large egg
1/4 cup honey
1/2 cup fat free milk
1/2 cup corn
Preheat oven 350F
In a small bowl combine flours, cornmeal, baking powder, and salt.
In a separate, medium sized bowl, whisk together oil, applesauce, egg, honey, and milk.
Gently stir the flour mixture into the wet ingredients, being careful not to overmix. Overmixing will create tough and dense muffins.
Stir in the corn, if using. Once again, be careful not to overmix.
Spoon into greased mini muffin tins (I got exactly 24 mini muffins) and bake for 11-12 minutes or until a toothpick can be removed cleanly or with minimum crumbs. Be cautious not to overbake.
These are great served with chili, soup, or a couple over easy eggs.
Nutrition Facts Servings 24 (1 muffin) Calories 61 Total Fat 2g Saturated Fat 0g Monounsaturated Fat 1g Polyunsaturated Fat 0g Trans Fat 0g Cholesterol 16mg Sodium 28mg Potassium 27mg Total Carbohydrate 10g Dietary Fiber 1g Sugars 4g Protein 1g